USE OF TEA FUNGUS ISOLATE AS STARTER CULTURE FOR OBTAINING OF KOMBUCHA



Authors:
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Abstract:
Kombucha is a beverage with special therapeutic propeties produced by metabolic activity of yeasts (Saccharomyces sp., Zygosaccharomyces sp., schizosaccharomyces sp., Torulopsis sp., Pichia sp.) and acetic acid bacteria (Acetobacter xylinum, Acetobacter aceti, Gluconobacter oxydans). The fermentation is traditionally carried out by inoculating a previously grown culture (as cellulosic pellicle or fermentation broth) into a freshly prepared tea decoction and incubated statically under aerobic conditions for 7-10 days. The aim of this paper was the use of yeast and acetic acid bacteria culture isolates from local tea fungus as a starter culture. During the process of fermentation in liquid broth was determined: pH value, total organic acid, number of yeasts, and acetic acid bacteria. Also, carbohydrates in fermentation broth was tested by TLC. The investigation results confirmed that isolated strains of yeasts and acetic acid bacteria from tea fungus might be used as starter cultures for the obtaining of kombucha. The fermentation was faster in medium inoculated with fermentation broth compared to the fermentation with starter cultures. The fermentation time is dependent on the initial count of yeast cells.

Keywords: kombucha, tea fungus, yeast, acetic acid bacteria, starter culture



Country: Serbia

Citation: In 8th international Symposium interdisciplinary Regional Research hungaryYRomaniaYSerbia and Montenegro, 19Y21 (Vol. 4).

Study Mailing Address:
UNIVERSITY OF NOVI SAD, FACULTY OF TECHNOLOGY, SERBIA

Date Updated: February 6, 2021

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